A very moist, juicy and delicious Bone-in Turkey Breast. Well seasoned with lots of herbs and garlic. Great for any holiday table or just as splendid anyday of the year.
Preheat the oven 325 degrees.
Prepare the marinade. Add the olive oil to a bowl. Add the chopped herbs, garlic, lemon zest and juice, paprika, salt and black pepper. Mix together using a spoon.
Rinse and dry turkey (or not.) Discard the popup timer if the turkey came with one. Season the turkey all over including under the skin and in the cavity.
In a large deep baking pan, add the vegetables. Sprinkle with 1/2 teaspoon salt, 1/2 teaspoon black pepper and drizzle with olive oil. Mix with hands or spoon to coat the vegetables.
Place the turkey breast upright on top of the vegetables. (Use some of the vegetables to stabalize it)
Pour in the rose or white wine.
Bake in the preheated oven for 2 1/2 hours to 3 hours, depending on the size. Half way through the cooking time as the turkey starts to brown, cover the pan losely with aluminum foil. Continue cooking for the remainder of the time - use a meat thermometer to check the internal temperature at least 15 to 30 minutes before the end of the cooking time. (Internal temperature should reach 165 to 175 degrees when the turkey is fully cooked).
Note: I like to roast my turkey to 175 degrees internal temperature. Since it's being cooked on a slow temperature it will not dry out.
Vegetables should be tender when picked with a fork.
Remove the turkey from the oven. Allow to rest at least 15 minutes before carving.
Carve the turkey and serve with the vegetables and additional green vegatables if preferred.
Plate, serve and enjoy! Happy Cooking.
You can use this seasoning on chicken or double up the amount of season if using a 12 to 14 pounds whole turkey. You may use boneless turkey best but adjust the cooking time appropriately (12 to 15 minutes per pound and check the internal temperature for doneness.)
Alternatively, you can cook the turkey in a slow cooker.